Vegetarian No Chicken And Dumplings Food

VEGAN NOT-CHICKEN AND DUMPLINGS

Steps:

• In a large soup pot, combine onions, carrots, potatoes, garlic, and broth. Heat on medium high and bring to a boil. Cook (uncovered) for about 15 minutes.
• Add frozen corn and peas, cook an additional 15 minutes, until potatoes are almost done (use a fork to pierce potatoes to check).
• Meanwhile, begin making the dumplings. I like to use my stand mixer for these, but a medium bowl and a fork will work fine also! Start by mixing together dry ingredients. Then, slowly pour in the almond milk and oil, using your fork to whisk as you go (or set the stand mixer to low speed). The dumplings should be combined well and STICKY. Set aside until the soup is ready for you to drop them in.
• Once the potatoes are close to done, and you have a good boil going, drop the dumplings by small spoonfuls into the pot. I like to work my way around the soup pot, making sure to fit as many as I can in! Once you are finished, the entire top of your pot should be filled in with dumplings. This recipe makes about 20, but it varies depending on how big you make them. Once you have all your dumplings in the pot, cover with a lid and cook for an additional 12-15 minutes. Leave the pot undisturbed for at least 10 minutes before you check!
• After 10-12 minutes, you can check your dumplings and taste them to see if they're done. You know they're finished when the middle is no longer gooey or doughy. Once finished, turn off heat and stir in the chopped parsley. Sprinkle with black pepper and a pinch of salt, if desired.

VEGETARIAN NO-CHICKEN AND DUMPLINGS

Steps:

• Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.
• Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.
• Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn, and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes.
• Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

NO-CHICKEN AND DUMPLINGS

Steps:

• In a large pot combine water, vegetable broth, onion, celery, peas, corn, and carrots. Cook until boiling.
• Add biscuits by pinching off small pieces and dropping them into the boiling water; about 4 pieces per biscuit. Try to drop each new piece into an open spot in your water. Stir occasionally during this process and at the end to separate biscuit pieces.
• Let boil for a few minutes then add soup, butter, and seasonings. Stir until soup is dissolved.
• Bring back to a boil and turn down heat. Let simmer for 25-30 minutes until dumplings are at their desired texture.

VEGETARIAN CHICKEN AND DUMPLINGS

Steps:

• Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
• Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
• While simmering, put flour, baking powder and salt in a bowl.
• Add shredded basil leaves and soup to flour blend and mix well.
• If dough is too dry add up to 1/4 cup more water.
• Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
• Buen Provecho!